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1 6oz. containers of fresh raspberries, or 2 cups
1 half pint heavy cream or whipping cream
1/4 cup Splenda
How To Prepare:
Wash, drain and put berries on a clean towel to completely drain. Pick out 20 of the firmest berries and set aside. Pulse remaining berries in mini=processor or blender. Pour into a strainer over a soup bowl to drain all the juices. Discard pulp.
In a metal bowl inserted into a larger bowl of ice cubes, whip cream and sugar until it peaks lightly. Gently blend in the raspberry juice.
I use glass wine glasses. Place 2 berries in the bottom, then 1 scoop of cream, 2 berries, another scoop of cream and top with 1 berry and a sprig of mint. Refrigerate overnight or at least 6 hours before serving.